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 Allergy Free Cooking Substitutes
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Flour
The following is the equivalent of 1 cup of all-purpose flour: |
There are many ways to substitute flour. The one that I find is the best, because it is an equal exchange to all-purpose flour is:
- Bob’s Red Mill All Purpose Flour + ¼ tsp of Xanthan Gum for cookies
- ½ tsp of Xanthan Gum for cakes
- ¾ tsp of Xanthan Gum for muffins
- 2 tsp of Xanthan Gum for pizza crust
- 1 ½ tsp of Xanthan Gum for bread
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Egg
The following are the equivalent of one egg in baking:
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- 1 tsp of baking soda plus 1 tablespoon of vinegar
- ¼ cup of applesauce plus 1 teaspoon of baking powder
- ½ of a mashed ripe banana plus ¼ teaspoon of baking powder
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Milk
For baking, any of the following would be used as an even exchange to cow’s milk:
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- Soy Milk
- Rice Milk
- Almond Milk
- Coconut Milk
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Buttermilk
The following is the equivalent of 1 cup of buttermilk:
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- 1 cup of dairy free milk plus 2 tbsp of vinegar (let it sit for 5 minutes)
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Sour Cream
The following is the equivalent of 1 cup of sour cream:
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- 1 cup of plain dairy free yogurt
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Evaporated Milk
The following is the equivalent of 1 cup of evaporated milk: |
- Take 2 cups of dairy free milk and cook over medium low heat. Stir occasionally so that the milk doesn’t stick to the pan. It’s done when it has reduced to 1 cup
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Heavy Cream
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- Take a 13.5 fl. Oz can of Whole Coconut Milk. Refrigerate and the coconut cream will separate from the water. Skim the cream and substitute for heavy cream.
- Mix 2/3 cup of dairy free milk plus 1/3 cup of dairy free margarine melted. It will equal 1 cup of heavy cream for cooking.
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Sweet Condensed Milk
The following is the equivalent of 1 cup of sweet condensed milk |
- Take 3 cups of dairy free milk plus ½ cup of sugar or evaporated cane sugar plus 1 tsp of vanilla. Pour milk, vanilla and sugar into a saucepan and cook over medium-low heat. Stir occasionally until the liquid has reduced to 1 cup.
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